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One Dish Meals

Fri, 12/07/2018 - 12:00am

I received a Christmas card a few days ago. I want to say I was very touched. Miss Vergie from Missouri wrote me a very nice note and mentioned how much she has learned since I started my column because I take the time to share history and informational facts and make sure the directions are clear on preparation. So thank you Miss Vergie! I promise in a couple weeks I will make a column in your honor with one of the other requests in your note. I will continue my column and continue working hard on it no matter how it is shortened or cut. Readers like Miss Vergie make it all worth it. I also want to thank everyone who came out to our Christmas to Remember event Tuesday December 4. I made all the cookies and cupcakes and peanut butter balls. There was nothing left! I worked hard all weekend to get those desserts ready and I had so many people telling me how good everything was. I was very happy everyone enjoyed them. I may have to make more next time if I can find time! I also want to mention just briefly I do take special orders and will make something by request. Feel free to call me at the office. I don’t know about you but I get tired of dishes. Making dinner sometimes requires several dishes from mixing bowls to frying pans to baking dishes. What a hassle and what a clean-up! After cooking dinner, who wants to deal with that mess-not me! I like using recipes where I can get an all in one meal from one pan and maybe the cutting board because I add onion to almost everything.

2½ lbs. boneless, skinless chicken breasts, cut into cubes 6 Tbsps. balsamic vinegar 1½ Tbsps. hot chili sauce, like Sriracha 3 Tbsps. honey 1½ tsps. minced ginger 1½ tsps. minced garlic ½ tsp. black pepper 2 heads fresh broccoli, cut into small florets 1½ cup baby carrots 2 bell peppers, any color 1 red onion, sliced as desired ½ head cauliflower, cut into small florets Mix vinegar, chili sauce, honey, ginger, garlic and pepper in a small bowl. Pour about ¾ of the mixture inside a large resealable bag or a large bowl. Add chicken cubes and toss to coat. You can marinate in refrigerator for 1-5 hours or use right away. I like to marinate for at least two hours. Preheat oven to 425°F. Cover baking sheet with an edge with parchment paper. Prep vegetables and place on a prepared baking sheet. Pour remaining marinade over vegetables and toss to coat. Add marinated chicken to baking sheet and bake in preheated oven for 25 mins or until chicken is no longer pink inside and vegetables are crisp-tender. Serve and enjoy!